I love to cook
my chicken soup in the microwave! Although
not much time is saved, there are many
advantages. All the ingredients are added at
once, skimming is not necessary and there is
almost no evaporation. The chicken and
vegetables never fall apart. Boiled chicken
never tasted so good! My grandmother would
have been impressed!
- 3 1/2
lb. chicken, cut-up
- boiling
water
- 4 or 5
large carrots, peeled
- 2 or 3
stalks celery
- 1 large
onion
- 4 sprigs
dill
- 1 tbsp.
salt
- 1/4 tsp.
pepper
- 7 to 8
cups hot tap water
1. Pour boiling water over chicken. Trim
off excess fat. Place in a 5-quart Corning
Ware casserole or micro-safe bowl. Cut
carrots and celery in chunks. Add to
chicken along with remaining ingredients
and stir well. Water should come no higher
than 1 1/2 inches from the top of the
casserole to prevent boil-overs.
2. Cover and MW on HIGH for 30 to 35
minutes, or until soup is boiling. Stir.
Simmer on 50% (MEDIUM) for 25 to 30
minutes.
3. Let stand covered for 15 to 20 minutes.
Strain soup and serve chicken and
vegetables separately. Serve soup with
noodles, rice, kasha or Matzo Balls.
Enjoy!
Yield: 8 servings. Freezes well.
Chef's Notes:
Very little scum forms on top of the soup
and it will disappear as it cooks.
Other
vegetables can be added, if desired (e.g.,
parsnip, turnip, parsley, etc.)
If you
refrigerate the soup, the fat will rise to
the surface and congeal. Leave fat on as a
protective cover and use the soup from
underneath. Soup will keep about 1 week in
the fridge.
The fat from the chicken soup gives a
wonderful flavor to mashed potatoes. Use it
like you use schmaltz (rendered chicken
fat). It also makes the best fried onions.
(Throw it out if you are on a diet or are
watching your cholesterol!)
◊ Permission
Granted by
Norene Gilletz |
